Tuna and Smoked Mussel Burgers

READY IN: 20mins


  • 2
    (5 1/2 ounce) cans tuna, canned, solid pack, drained (2 x 170 g)
  • 2
    (3 ounce) cans cans smoked mussels, do not drain (2 x 85 g)
  • 12
    cup seasoned stuffing mix, dry, of your choice (125 ml)
  • 3
    tablespoons mayonnaise (tangy, 45 ml)
  • 2
    eggs, largest size, beaten
  • oil (for frying)
  • lime juice (or lemon juice, to taste, for drizzling over)


  • Drain the tuna in a sieve and put in a mixing bowl.
  • Open the cans of mussels, and add with its oil to the tuna. The oil is usually quite minimal, and don't drain off the oil!
  • Add the 1/2 cup dry stuffing mix, mayonnaise, and the beaten eggs.
  • Mix very well. Leave this mixture to stand at room temperature for at least 30 minutes for the dry stuffing to absorb the moisture (or cover and refrigerate for several hours if you prefer).
  • Heat oil in a pan until hot, form large, flat burgers, and fry over medium heat, turning once one side is crisp and brown, and let fry on other side until brown.
  • Squeeze lime/lemon juice over each burger before serving.
  • Serve with oven-fried potato and red-onion wedges, and vegetables, plus condiments, OR make burgers with bread rolls and the usual garnishes.